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Medjool Date Pumpkin Fudge

Decadent Medjool Date Pumpkin Fudge You’ll Crave This Fall

Experience the rich flavor of Medjool Date Pumpkin Fudge, a guilt-free, vegan, and gluten-free treat perfect for fall festivities.
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Prep Time 10 minutes
Freezing Time 3 hours
Total Time 3 hours 10 minutes
Servings: 16 pieces
Course: Desserts
Cuisine: Gluten-Free, Paleo, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fudge
  • 2 cups Medjool Dates pitted, fresh
  • 1 cup Pumpkin Puree canned or homemade
  • 1/2 cup Cashew Butter can substitute with almond or peanut butter
  • 1/2 cup Dark Chocolate vegan optional
Optional Toppings
  • 1/4 cup Chopped Nuts walnuts or pecans
  • 1 teaspoon Cinnamon for warmth and spice
  • 1/4 cup Shredded Coconut can be toasted

Equipment

  • Food Processor
  • Baking Dish
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Blend Ingredients: In your food processor, combine the Medjool dates, pumpkin puree, and cashew butter. Pulse until smooth, about 1-2 minutes.
  2. Prepare Container: Line a small baking dish or pumpkin mold with parchment paper, leaving overhang for easy removal.
  3. Transfer Mixture: Carefully pour the fudge mixture into the prepared dish or mold and spread evenly.
  4. Freeze: Cover with plastic wrap and freeze for 2 to 3 hours until firm.
  5. Cut and Serve: Remove from the freezer, cut into squares or pop out of the mold, and let it sit for 5 minutes before serving.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 5mgPotassium: 150mgFiber: 3gSugar: 10gVitamin A: 1000IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month.

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